Gingerbread Spice Dutch Baby

One of our Christmas gifts this year was the Smitten Kitchen Cookbook, which is based on a blog that Whitney enjoys perusing. In that book, she found this tasty-looking dutch baby pancake recipe. We had never made a dutch baby before, although I had enjoyed them in restaurants before, so this was an exciting venture. The recipe was very fast and easy, and the pancake came out perfectly! Looking forward to trying more dutch babies in the future.

2 large eggs
1 tablespoon packed dark brown sugar
1 teaspoon molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/3 cup whole milk
2 tablespoons unsalted butter
Powdered sugar, for dusting
Pure maple syrup, for serving

Preheat the oven to 400°F. Place the eggs in a blender and blend until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up. Remove from the oven, dust with powdered sugar, and drizzle with maple syrup.

It cooked up perfectly in our new cast iron skillet!